Spinach White Bean Pesto Toast
- 20 min
- β β¬2.06
- 2 servings
- Easy
Main ingredients: white beans, baby spinach, wholegrain bread, and garlic. Allow about 20 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- tree nuts
Equipment
- blender
- stove
Prepare
Drain white beans in a sieve
Drain white beans in a sieve, rinse and drain thoroughly. Rinse baby spinach and drain well; roughly chop any large leaves.
Cook
Peel garlic and mince finely
Peel garlic and mince finely; wash and halve lemon. Remove seeds; squeeze the juice from citrus fruit.
Blend baby spinach
Blend baby spinach, almonds, nutritional yeast, garlic, lemon juice and rapeseed oil until smooth. Add tap water a tablespoon at a time if needed until creamy.
Roughly mash white beans in a bowl
Roughly mash white beans in a bowl with a fork.
Season with iodised salt and black pepper
Season with iodised salt and black pepper, then mix thoroughly before serving.
Toast wholegrain bread in a dry pan
Toast wholegrain bread in a dry pan over medium heat for 1β2 minutes per side until golden.
Divide the white beans
Divide the prepared white beans over the toasted wholegrain bread. Serve open-faced, without a second bread slice.
Finish
Spoon over the sauce already made
Spoon over the sauce already made from baby spinach, almonds, nutritional yeast, garlic, lemon juice and rapeseed oil, without making an additional batch.
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Recipe from VegPlan Β· https://vegplan.app/recipes/spinach-white-bean-pesto-toast
